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Southwest Smothered Chicken

There's a party in every bite of this fiesta chicken dish. Let it spice up dinner tonight! If you're worried about the heat, simply reduce the amount of jalapenos. —Debbie Schaefer, Durand, Michigan
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon canola oil
  • 1 cup fresh or frozen corn
  • 1 cup salsa
  • 1 cup shredded pepper Jack cheese
  • 1/4 cup pickled jalapeno slices
  • 1/4 cup sour cream


  • Flatten chicken to 1/2-in. thickness. Sprinkle both sides with cumin and cayenne. In a large skillet, cook chicken in oil over medium heat until no longer pink, 4-5 minutes on each side.
  • Meanwhile, combine corn and salsa; spoon over chicken. Top with cheese and jalapenos. Cover and cook until heated through and cheese is melted, 3-5 minutes. Top each chicken breast with a dollop of sour cream.
Nutrition Facts
1 chicken breast half: 409 calories, 20g fat (8g saturated fat), 127mg cholesterol, 593mg sodium, 13g carbohydrate (5g sugars, 1g fiber), 43g protein.

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Average Rating:
  • MaryJFisher
    Feb 1, 2021

    We did not care for this. We thought it was bland. I rated it a four because I did not add the jalapenos and that could have made the difference. Adding some garlic salt to the chicken would have made a big difference.

  • Marsha Howard
    Jan 13, 2021

    Due to time constraints, I put my chicken breasts in the oven at 400F for 30 minute. They were outstanding! Also served this with lettuce, tomato and avocado and grilled corn tortillas. YUM!

  • ktype
    Mar 12, 2020

    No comment left

  • 1156cduke
    Jul 10, 2015

    This was a hit a my house!

  • dvierzen
    Jul 28, 2014

    Fantastic! This recipe was a lifesaver tonight. Quick and easy to make, and delicious, too! My only change was to add black beans.

  • MissGammy
    May 8, 2013

    This recipe was delicious!! I halved this recipe since it is just the two of us at home now. It was so good I wished I had made the whole recipe for leftovers. My husband absolutely loved it!! I used less corn and more cheese, we are cheese lovers. This recipe is a keeper.

  • onabudget
    Mar 27, 2013

    No comment left

  • Igraine32
    Feb 7, 2013

    No comment left

  • verdie1
    Jan 17, 2013

    This is an often requested recipe in our household of six. I pare it with crispy green beans and a light rice that I cook in chicken broth seasoned with a bit of cumin, garlic and onion powder and diced tomatoes.I have also used this "topping" on seasoned baked white fish instead of chicken

  • jbforsman
    Nov 17, 2011

    No comment left